Lemon Garlic Salmon en Papillote
| May 30, 2016
Lemon Garlic Salmon en Papillote.
This fancy-sounding French technique is actually really simple and is a great healthy way to make flaky and flavorful fish.
INGREDIENTS
YEILDS 6 SERVINGS
LEMON GARLIC SALMON
- 6 4-oz (113 g) salmon fillets
- 5 cubes crushed garlic
- 3 cubes frozen parsley
- 3 cubes frozen dill
- 1½ tsp salt
- 2 tsp honey
- 3 lemons sliced thinly
SPINACH SAUCE
- 1 cup frozen chopped spinach defrosted and drained
- 1 cup low-fat mayonnaise
- 2 cubes crushed frozen garlic
- 2 cubes frozen parsley
- 2 cubes frozen dill
- 1 tsp salt
- 1 Tbsp sugar
- 1 Tbsp sugar
PREPARATION
FOR SPINACH SAUCE
Combine all ingredients. Let it sit in the fridge for 30 minutes or up to 3 days for flavors to blend.
FOR FISH
Preheat oven to 400°F (205°C). On a baking sheet prepare a sheet of parchment paper so that it’s double the width of the baking sheet and a full baking sheet’s length of paper is hanging over the edge of the baking sheet (extra-wide parchment paper is helpful in this case). Lay the salmon on the parchment centering it so there is at least an inch or two of parchment on each side.
In a small bowl combine garlic herbs salt and honey. Spread evenly onto fillets. Layer lemon slices onto each piece. Cover the salmon with the extra flap of parchment paper. Fold over the edges with small overlapping folds so the salmon is encased in an envelope of parchment paper.
Bake for 15 minutes. Serve warm with spinach sauce.
NoteThe spinach sauce can be made with half mayonnaise half sour cream for a dairy meal (if your minhag permits).
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